Recipes

Raspberry Curd Tarts w/ Brown Butter Crust

Raspberry Curd Tarts w/ Brown Butter Crust

Raspberry Curd

Fresh Raspberries 3 Cups
Sugar 1/2 Cup
Lemon 1
Water 2 Tablespoons
Egg Yolks 2
Cornstarch 2 Tablespoons + 2 teaspoons
Salt 1/8 teaspoon
Chilled Unsalted Butter 1 Tablespoon

Brown Butter Crust

Flour 1 1/2 Cups
Almond Flour 1/2 Cup
Sugar 1/4 Cup + 2 Tablespoons
Salt 1/4 teaspoon
Unsalted Butter 11 Tablespoons

You can make both these elements the day before and assemble it a few hours before serving!

It is quite “tart” in flavor so I do suggest serving it with the Whipped Cream, the flavor reminds me of a Lemon Meringue Tart.

The crusts are very delicate so handle them carefully.

To make the Sweetened Whipped Cream add a 1/4 Cup of Powdered Sugar to about 1/2 Cup of Heavy Cream with a teaspoon of  Vanilla Extract.

To make the Raspberry Curd,

  1.  Zest the Lemon and juice it then place it in a saucepan with the Raspberries, Sugar and Water and heat until boiling over a medium high heat, it should take about 5 minutes, then reduce the heat and let it simmer for another 5 minutes stirring occasionally.  Remove from the heat and let stand for about 10 minutes to cool.
  2. Place in a food processor and process until smooth, strain the mixture through a fine-mesh sieve into a bowl and throw away the seeds.
  3. Wipe the saucepan clean with a paper towel to remove the seeds, and place the Raspberry Puree back into it.
  4. Mix the Egg Yolks and the Cornstarch together until smooth, stir the Yolk mixture into the Raspberry mixture and bring to a boil while whisking constantly, cook for 1 minute.
  5. Remove from the heat and add the salt cut the chilled Butter into small pieces and add one at a time while stirring to combine.
  6. Place in a bowl and cover with plastic wrap and refrigerate until needed, at least 2-3 hours, you can leave it in the fridge for a week if you need to make it in advance.

To make the Crust:

  1. Pre-Heat the oven to 350 degrees, spray 5 mini tart tins with a non-stick spray or 14 inch rectangular tart tin with a removable bottom.
  2. Whisk together the Flours, Sugar & Salt together.
  3. Place the Butter in a small saucepan and over a medium heat stir it constantly until it foams and starts to turn brown.
  4. Pour into the Flour mixture and stir together until combined.
  5. Press mixture evenly into tins and bake for about 24 minutes, until lightly golden brown.
  6. Cool completely on a wire rack, these can be made a few days ahead, but they are fragile so handle them carefully.
  7. At least 2 hours before serving spoon the Raspberry Curd into the shells, again be careful they will break if you press too hard.
  8. Chill and serve with sweetened Whipped Cream and fresh Raspberries.

 

Servings

4

Prep

25 min

Cook

25 min

Favorite

Collections

Skill Level

Easy